한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제6권1호
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- Pages.21-25
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- 1977
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
고추 품종(品種)에 따른 capsaicinoids 함량
Capsaicinoids contents of several varieties of red pepper
- 이갑랑 (영남대학교 식품영양학과)
- Lee, Kap-Rang (Dept. of Food and Nutrition, Yeong Nam University)
- 발행 : 1977.08.20
초록
고추의 total capsaicinoid 함량을 몇 가지의 품종별(品種別), 산지별(産地別)로 분석하고, 또한 이들 시료에 대해 capsaicinoid 동족체별(同族體別)로 분석(分析)한 결과 total capsaicinoid 함량은 품종(品種)에 따라 현저한 차이가 있었다. total capsaicinoid 함량에 대한 capsaicin의 비율은 중국산(中國産) 고추
The total capsaicinoids content of red pepper were determined according to the varieties and places of production. These samples were also analyzed on the analogues and homologues of capsaicinoids of the pepper. The following results showed that the capsalcinoids content was highly different between varieties of the pepper, and the ratio of capsaicin to total capsaicinoids was higher in product of China
키워드